Ingredients
Scale
- 4–6 Chicken drumsticks (approx. 1.5 lbs)
- 1.5 cups Long-grain white rice, rinsed
- 1 can (15 oz) Black beans or pinto beans, drained and rinsed
- 2.5 cups Chicken broth (or water with a bouillon cube)
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Vegetable oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- Salt and black pepper to taste
- Optional: Fresh cilantro or lime wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with a paper towel to ensure the skin gets crispy. In a small bowl, mix the smoked paprika, cumin, salt, and pepper. Rub the vegetable oil all over the chicken legs, then coat them generously with the spice mixture. Set the chicken aside for a few minutes while you prepare the base.
- In a 9×13 inch baking dish, combine the rinsed white rice, drained beans, diced onion, and minced garlic. Pour the chicken broth over the mixture. Stir gently to ensure the onions and garlic are distributed evenly. Make sure the rice is submerged in a flat layer so it cooks uniformly.
- Place the seasoned chicken drumsticks directly on top of the rice and broth mixture. Cover the baking dish tightly with aluminum foil. Place the dish in the center of the oven and bake for 30 minutes. The steam trapped under the foil will cook the rice perfectly while keeping the chicken moist.
- Remove the foil from the dish. Increase the oven temperature to 425°F (220°C) or turn on the broiler. Bake for an additional 10-15 minutes uncovered until the chicken skin is golden brown and crispy, and the rice has absorbed all the liquid. Remove from the oven and let it rest for 5 minutes before fluffing the rice with a fork and serving.
- Cook Time: 60 minutes